Coffee Cake Banana Bread
A delightful combination of moist banana bread and a crunchy crumb topping, perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed Make sure your bananas are very ripe for the best flavor and sweetness.
- 1/3 cup melted butter
- 1 cup brown sugar Used in the batter.
- 1 large egg, beaten Can be replaced with flaxseed meal mixed with water or applesauce for a vegan option.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped nuts, optional Walnuts or pecans are great options.
Crumb Topping
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the melted butter with the mashed bananas.
- Mix in the brown sugar, beaten egg, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and stir to combine.
- Gradually add the flour and mix until just incorporated.
- If using, fold in the chopped nuts.
- Pour the batter into the loaf pan.
Crumb Topping
- In another bowl, mix together the crumb topping ingredients: brown sugar, flour, cinnamon, and melted butter until crumbly.
- Sprinkle this over the batter.
Baking
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool before slicing and serving.
Notes
Store any leftovers in an airtight container at room temperature for up to three days. To keep longer, freeze the bread wrapped tightly in plastic wrap and aluminum foil. It can last in the freezer for up to three months. Thaw at room temperature or warm in the oven.